-
1
Preheat your oil in a Dutch oven or fryer to 375 degrees F. (For tips on deep-frying, see page 19.)
-
2
Make a long slit from the stem of each jalapeno to the bottom.
-
3
Make another slit across the top of the pepper, creating a T-shape.
-
4
Remove the seeds and ribs with a small paring knife, or, if you prefer it fiery hot, leave the seeds and ribs intact.
-
5
Melt the butter in a small saute pan over medium-high heat.
-
6
Once it foams, add the shallot and garlic, and saute until tender.
-
7
Season with salt and pepper.
-
8
Scrape the shallot and garlic into a bowl, and let cool.
-
9
Once the shallot and garlic are cool, stir in the pepper Jack and the cream cheese.
-
10
Carefully stuff the jalapenos with the cheese mixture, and push the seams closed to seal (the cheese mixture inside will stick and hold them shut).
-
11
Whisk together the flour, smoked paprika, cayenne, and a pinch of salt and pepper in a large bowl.
-
12
Whisk together the buttermilk and the egg in a separate, small bowl.
-
13
Dredge the stuffed peppers through the flour, then the buttermilk, and then the flour again.
-
14
If you like, take a second run through the buttermilk and another dip in the flour, so you have some extra crunch in your popper.
-
15
Working in batches, gently place the jalapenos in the hot oil in the fryer and fry until golden brown, about 2 minutes.
-
16
Drain on a paper-towel-lined platter, and season with salt and pepper.
-
17
Let cool for just a few minutes before serving.
-
18
These suckers will be hot!
